PHOTOS BY MICHAEL PIAZZA / STYLED BY CATRINE KELTY
Submitted by Beth Wittenstein of Porter Square, Cambridge. She often picks up her copy of Edible Boston at The Painted Burro in Davis Square.
"Savory and sweet come together in perfect subtlety when combining berries with cheese, making strawberries, blackberries or raspberries excellent complements to any cheese plate. I've found cheese makes a welcome addition in this earthy rosemary-infused galette with its wine soaked berries and toasty pine nuts. I came up with this recipe when a blogger friend and I decided to challenge one another to make a savory-style dish with berries as the star. I immediately thought to add rosemary and decided to try my hand at making a free form pie (galette) since I'd always struggled with them. Luckily this one turned out great! The cheese started out as a practical addition to prevent the crust from getting soggy, but it provides a great textural contrast as well. I make it in the summer and think it would be prefect at a cookout or for a picnic on the Common. I'm not super picky about where I get my berries, but if I can reasonably make it to a farmers market, that's where I’ll go—the ones in Davis and Central Squares are close to where I live in Porter Square."
1 ¼ cups all-purpose flour
2 tablespoons sugar
8 tablespoons (½ cup) frozen butter, cut into small cubes
1/3 teaspoon salt
1–2 large sprigs or about 1 tablespoon rosemary leaves, finely chopped
3–5 tablespoons ice water
Filling and Assembly:
1 heaping cup of your favorite mixed berries, hulled and stemmed if needed
1 tablespoon sugar
½ cup red wine
1 rosemary sprig
4–6 ounces Brie, sliced
½ tablespoon pine nuts
Cut butter into flour and mix with your hands, breaking down butter until largest piece is no bigger than a pea. Add sugar, salt, and rosemary and mix until incorporated. Add water 1 tablespoon at a time until dough is just sticky enough to bind together in a single clump. Mold into a disc shape, wrap in plastic, and refrigerate for at least 1 hour.
Preheat oven to 400°F. Roll out dough on a well-floured surface until it is about 13 inches in diameter and about 1/8- inch thick. Move dough to a parchmentlined baking sheet (this makes the next steps easier). Starting from the center, arrange sliced Brie in a spiral, leaving at least 1½ inches of dough on all sides. Strain berries from wine (reserve this to drink later!) and arrange berries on top of Brie. Sprinkle pine nuts over the berries and fold edges over so that the crust contains the filling. Refrigerate for 10 minutes or until ready to bake.
Bake for 30–35 minutes or until crust is golden brown. Serve warm or at room temperature.